Turkey Wild Rice Soup

This turkey and wild rice soup made with your holiday leftovers and a cream-based broth is easy to make when you want a warm and comforting meal.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 252 Calories

Ingredients

• 6 tablespoons butter
• 2 cups cooked wild rice
• 4 cups turkey broth
• 2 cups chopped leftover roasted turkey
• 0.33333334326744 cup all-purpose flour
• 0.5 teaspoon lemon juice
• 0.25 cup diced onion
• 0.75 cup half-and-half
• 0.25 cup diced celery
• 0.5 teaspoon kosher salt, or to taste
• 0.5 teaspoon ground black pepper, or to taste
• 0.33333334326744 cup shredded carrots
• 0.25 cup chopped slivered almonds

Recipe Instructions

Step 1

Stir in carrot and bring mixture to a simmer. Cook, whisking constantly, until stock is thick and smooth and carrots are tender, about 2 minutes.

Step 2

Stir in turkey, wild rice, almonds, salt, and pepper; simmer until heated through, about 5 minutes.

Step 3

Stir in lemon juice and half-and-half; bring soup almost to a boil. Serve immediately.

Step 4

Gather all ingredients.

Step 5

Melt butter in a soup pot over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes.

Step 6

Stir in flour, and cook until it turns a pale, yellowish-brown color, 3 to 5 minutes.

Step 7

Gradually whisk in turkey stock until no lumps of flour remain.